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We hope you got benefit from reading it, now let’s go back to 10 minute savory zucchini pancakes #vegetarian #paleo #low carb #grain-free #gluten-free recipe. You can cook 10 minute savory zucchini pancakes #vegetarian #paleo #low carb #grain-free #gluten-free using 7 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free:
- Prepare 3 eggs
- Get 2 cups shredded zucchini
- Take 1 tablespoon coconut flour
- Use 1 tablespoon dried herbs - oregano, thyme, parsley, za’atar
- Get to taste sea salt
- Prepare to taste black pepper
- Prepare coconut oil or ghee (for frying)
Steps to make 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free:
- Beat the eggs with coconut flour, sea salt, and black pepper.
- Mix in shredded zucchini until well combined.
- Add 1/9 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into skillet in 'cakes' that are approximately 4-5 inches in diameter.
- Cook until they hold together, flipping once as you would a standard pancake. Serve warm or at room temperature.
- They can last for several days and are a great substitute for bread orcas mini pizza base.
These savory zucchini pancakes are a tasty snack or side dish. Zucchini pancakes are made with shredded zucchini, Parmesan cheese, eggs, and basil. Spoon a few tablespoons of the zucchini batter into the skillet for each pancake and cook until browned on the bottom. Place the pancakes on a sheet pan and. These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini.
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